Description
This Savory Mushroom & Gruyère Puff Pastry Braid is a deliciously flaky and cheesy appetizer or main dish featuring a creamy filling of sautéed mushrooms, onions, cream cheese, Parmesan, and Gruyère wrapped in buttery puff pastry. The braid is brushed with egg wash and baked until golden brown, making it an impressive and flavorful treat perfect for gatherings or cozy meals.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
Filling
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper, to taste
- 1/4 cup dry white wine (optional)
- 8 oz cream cheese
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup Gruyère cheese, grated
- 1 teaspoon Dijon mustard (optional)
- 2 large eggs, divided
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Sauté Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and cook until it softens and becomes translucent, about 5 minutes, enhancing its natural sweetness.
- Cook Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Continue to sauté until the mushrooms are browned and most of their moisture has evaporated, about 8 minutes, developing deep flavor.
- Add Seasonings: Mix in the fresh thyme leaves, salt, and black pepper to taste. Add the dry white wine if using and cook until the liquid has mostly absorbed, then reduce the heat to low.
- Combine Cheeses and Mustard: Stir in the cream cheese, grated Parmesan, and Dijon mustard (if using) until the mixture is creamy and well combined. Remove from heat and fold in the grated Gruyère cheese for a rich, melty texture.
- Mix in Egg: Add one beaten egg to the filling and mix quickly to bind the ingredients together. Allow this mixture to cool slightly before assembling the pastry.
- Prepare Puff Pastry: Unroll the thawed puff pastry sheet on a clean surface. Carefully cut 8 diagonal strips down each long side of the pastry, leaving the center section intact to hold the filling.
- Fill and Braid: Spread the mushroom and cheese filling evenly down the center of the pastry, leaving some space at the top and bottom edges. Fold the ends over the filling, then braid the strips alternately over the filling from each side to enclose it beautifully.
- Transfer and Glaze: Carefully transfer the braided pastry to the parchment-lined baking tray. Brush the top with the remaining beaten egg to give it a shiny, golden finish.
- Bake: Put the tray in the preheated oven and bake for 20 to 22 minutes, or until the pastry is puffed and golden brown, indicating it is cooked through and crisp.
- Cool and Serve: Remove from the oven and let the braid cool for about 10 minutes to set the filling. Garnish with freshly chopped parsley, slice, and serve warm for the best flavor and texture.
Notes
- For a non-alcoholic version, omit the white wine or substitute it with vegetable broth.
- Make sure to allow the filling to cool slightly before assembling to prevent the puff pastry from getting soggy.
- Serve this braid warm for the best texture and flavor, but it can also be served at room temperature.
- Use fresh herbs if possible for brighter flavor; dried thyme works as a good alternative.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French